Come spend the afternoon in the Heirloom Meals Kitchen in Stockbridge, MA, learning to make 2 traditional Italian Christmas Cookies:
- Chocolate Dipped Biscotti
- Pignolis
Leave with a tin of pignolis and a beautiful plate of biscotti, ready to give away or share with your family.
We will have fun. We'll enjoy Christmas music in the background and we'll enjoy homemade eggnog and mulled cider while we work.
December 7th, 2014 - 1pm - 5pm $60 per person, limited to 12 participants.
Click here to pay, call 413-298-0173 to reserve your spot, or send check to Heirloom Meals, PO Box 1532, Stockbridge, MA 01262. Once you are signed up, we will send you the address and directions.
Carole was in the other seat - as the interviewee, September 19th. She appeared on WAMC's Food Friday to talk about Crock Pot Cooking!
Carole has been writing away and has a few articles to share: Pick up the recent copy of Edible Berkshires to read about The Happy Diet, and a story about still-life artist and cook, Helga Orthofer. Or read online about Garden-to-table recipe creation on Zester Daily.
On October 26th, she'll be back on Newschannel 13 to cook up something very fall - thinking pumpkin something - ravioli perhaps?
And, listen in - as we are upon the Jewish Holidays - Dottie Weber shares some tips and traditions.
It's funny how we take for granted the things we know how to do and just do them. It happens in all aspects of our lives - the things we do most naturally and happily are sometimes the things we need to think about and value more in ourselves. When it comes to cooking there are so many little things that I just do. I do them because I learned them by observation as a kid or in a cooking class along the way. Nevertheless, one of those things my mom and nana made all the time was a soffritto - as a base for soups, stews, sauces etc. Simply put it is the slow frying of onions, celery, carrots and garlic. Sometime, I add herbs like thyme, oregano or basil, salt and pepper. But the technique is always the same. Heat up some oil, add the chopped onions first, then the carrots and celery, saving the garlic and any herbs for last. Once it is slighly golden and aromatic, I add my soup stock, wine or more ingredients. I make lentil soup, beef stew and my latest concoction that I will be making on Newschannel13 on Sunday, Potato Leek Soup this way.
Perhaps you have a technique that you use that shows up in many of your dishes? I would love to hear all about it.
It’s August and time for butterflies to begin their migration south. We often wonder what small acts we can do to help save the environment. Planting food for this major journey for the butterflies is an easy one that virtually everyone can contribute.
Generations of butterflies fly south. It’s a family affair. How wonderful could it be for you to plant fall flowers with your children and grandchildren to offer food for the butterfly migration?
Here is a list of excellent colorful fall flowers that can easily still be purchased at your local garden center for a fabulous display and an attractive butterfly nectar feast:
Fall butterfly feeding frenzy with layers of Joe Pye Weed, Agastache and Solidago:
For a little inspiration to get you moving toward the nursery, watch this mesmerizing video of the journey of the Monarch migration to Mexico by one of our all-time favorite nature photographers, Louie Schwartzberg and narrated by Meryl Streep.
